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Food Science is application of basic science and engineering to study the fundamental (physical, chemical and biochemical nature) of foods. Food technology is the use of the information generated by the food science in the selection, preservation, processing, packaging, storage and distribution to ensure greater availability of a wide variety of food. Therefore, the Food Science and Technology is a broad discipline which contains many specializations like food microbiology, food engineering and food chemistry, besides, various food processing technologies. The book on "Handbook of FOOD SCIENCE AND TECHNOLOGY: Chemistry and Safety (Volume 1)" contains important chapters pertaining to food science and technology, food classification, chemistry and nutritive value of foods, food physiology, food loss, food spoilage, food hazards, food poisoning, food adulteration, food browning and rancidity, food laws, food quality, food safety and assurance, food products and quality evaluation along with important glossary and annexure. Each chapter has been well illustrated with examples for better understanding. The book has been designed as per the ICAR syllabus for UG and PG students. The book will be highly beneficial to both UG and PG students undergoing courses in Postharvest Technology, Food Technology, Food Science and Technology as well as for professionals related to food processing industry. The book shall prove boon to the food professionals like researchers, teachers and all those who have interest in the area of Postharvest Technology, Food Technology, Food Science and Technology.
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